The excuse “I can’t go vegan because I couldn’t live without my cheese”, doesn’t count anymore. Not only are there more and more vegan cheeses on the market, the internet is getting overwhelmed with recipes for making your own vegan cheese. And yes, we even have several cookbooks about vegan cheese. The latest one is The Cheesy Vegan, and it is a good one. So far I tried 3 recipes:
Last time I visited Ikea I bought their muffin pan. As this is a little bit different than a normal muffin pan, I thought it probably needed different kind of recipes.
So, I googled and found nothing.
But that’s not a problem, because vegan cooking and baking is all about experimenting (that’s why I like it so much).
Instead, I used one of my all time favourite recipes for a berry muffin because it’s a very easy recipe:
Name: Bakery Style Berry Muffins
From: Vegan brunch
Here’s a horay for me, because this is the first time I’ll write a recipe with american measurements.
(on the picture served with Wilmersburger vegan cheese – classic)
1,5 cup whole wheat spelt flour
2,5 cup spelt flour
2 tsp sugar
1 tsp salt
1 package dried yeast
1,5 cup haselnut milk
0,5 cup haselnut in little pieces
I use my kitchenaid for this:
Throw the first 5 ingredients together, and put one 1.
Warm your almond milk (lukewarm).
Add to the dry ingredients. Put your mixer on 2.
When everything is mixed, knead for 1 minute more.
Add the haselnuts and knead again for 1 minute more.
Rise for 1 hour.
Divide in 12 pieces and shape in buns.
Rise for 1/2 hour.
Bake in 10 tot 15 minutes at 425°F (200°C).
What’s wrong with Pizza Hawaï? Nothing, except that it’s an old fashion name for a pizza that includes pineapple as a topping:
For the base I used a recipe for pizza dough from Bake and destroy.
Toppings: green pepper, pineapple, vegan chorizo (Wheaty) and vegan pizza cheese from Wilmersburger.
As you can see, this pizza has nothing to do with an authentic Pizza Hawaï
Did you know you can find 3 recipes for Vegan Carbonara in The Vegg Cookbook? I tried the recipe called Vegg Carbonara:
Name: Vegg Carbonara
From: The Vegg Cookbook
Author: Amy Krell (The Comforting Vegan)
Comment: Very Yummy, but with big garlic flavour.
Product reviews wasn’t one of my themes for VeganMoFo 2013, but I couldn’t wait to write about this product.
A few weeks ago I bought a ready-made-mix for Belgian Waffles. You only have to add soymilk and vegan butter.
But first I have to talk about the Belgian waffle. Because there are actually two types of Belgian waffles.
You have the Brussels waffle. Which is made with a yeast dough and you have the Liège waffle, which contains pieces of sugar.
This mix will give you the latest:
Preparing your dough is very easy. Like I wrote above, you only have to add soy milk and butter. The package asks for 240 g butter, but I reduced this a little bit.
For baking, as usual you have to find out with your own iron waffle. The first waffles I baked were to big. Only after I started putting smaller quantities of dough on the iron, they became perfect.
And using all the package as one, will give you a big pile of waffles.
More info about the mix here.
Available at Vedge.
Thursday is for food picture of the day:
Fish Style fingers from VBites.
Vegan baking wednesday
These spelt buns are becoming my quick to go in
To make them I throw 220 g spelt flour, 180 g whole spelt flour, 11g yeast, 1 tsp salt and 2 tsp sugar togetht in my kitchen aid. Put on 1. Add 2 tbsp oil and 240 ml lukewarm water. Put on 2. Knead for a few minutes till you get a good dough.
Let the dough rest under a towel for 1 hour.
Shape into buns.
Let again rest under a towel but for 1/2 hour.
Bake in the oven at 200 celcius for 15 minutes.
PS did you notice I wrote this post on a small tablet?
You may have noticed, but it seems I’m messing up with VeganMofo this year. My excuses: a lot of unexpected things happening, I have more working hours then usually and then I fell sick.
But I prepared another Mac & Cheese. And it’s the favourite one of the house. Although I have to say, it’s probably also the most unhealthy and most expensive one.
Helas, I also made a very bad picture. So, I fooled around with a photo editor app. It still turns out a very bad picture:
Here’s the recipe for the ‘cheese’ sauce:
Melt 50g vegan butter. Add 50g plain flour. Stir for a minute. On a low heat (or remove from heat) beat in 600 ml soy milk (or another favorite non-dairy milk). Add the milk little by little and whisk till you get a smooth sauce. Return to a medium heat. Keep stirring till it boils and the sauce thickens.
Simmer a few minutes and add grated vegan cheddar and1 tsp mustard.
Throw in diced vegan ham.
Add pasta and put everything in a oven dish.
Cover with panko.
So the sauce is actually a basic classic bechamel-cheese sauce.
Saturday is for using your new cookbooks
Last week I finally took some time to go through Vegan Secret Supper. I was afraid the book was going to contain only very time consuming recipes. But it didn’t. This soup doesn’t ask more time for preparing then the usual soup:
Name: Spiced Peanut & Yam Soup and Sweet Coconut Bread
From: Vegan Secret Supper
Author: Merida Anderson
Comment: This if for sure one of the best soups I ever had.
The coconut bread didn’t work out like it supposed to be. The dough was to liquid, so I added some more flour. But it still didn’t bake all through. The flavour was ok, but a little bit to sweety for me.